#RavsRecipes: Mapledoodle Vegan And Grain-Free Cookie Recipe
Let’s talk about cookies for a sec. I grew up in a home where we made everything because we lived on a small island off the coast of Juneau, Alaska. It was the 80’s and we ordered what we couldn’t make from a catalogue and waited a full 4-6 weeks for order fulfillment because we had to mail the order in with a check. It was a far cry from one click shipping that we enjoy today.
Oddly enough, cookies were one of those things that we usually had to order by mail.
The grocery store carried a limited variety that were usually stale or moldy by the time they reached our little island via barge. You’ve never experienced true sadness until you’ve busted into a very rare and overpriced package of oreos only to find them covered in fuzzy green stuff or soggy with staleness. So, we ordered danish butter cookies that came in that little blue tin once or twice a year and enjoyed a crispy, non-moldy cookie that cost roughly as much as a pair of pants after the price of shipping.
And so, out of pure necessity, I learned to bake cookies just as soon as I could hold a spatula.
My cookie baking knowledge has won me many friends and come in quite handy while navigating the wide world of food allergies. I can usually guess what will work and what won’t at this point, as far as ingredients go. And because cookies are life, I make them whenever I can, however I can, with whatever I can.
These three ingredient grain-free cookies were born of necessity. My son’s teacher was celebrating a birthday and I needed something vegan and gluten-free in a pinch. I also didn’t have time to go to the store and needed to be able to assemble them during naptime. I whipped them up fast, and his teacher almost didn’t even get to taste them because my husband and son ate them like they were going out of style.
They're like sugar cookies with a maple twist. They practically shout their wholesome goodness from the rooftops.
Ingredients:
2 cups almond flour
1/2 cup maple syrup
Pinch of salt
Cinnamon and sugar (Optional. I prefer coconut or maple sugar, but regular sugar will do.)
Directions:
THIS IS SO EASY, BABES. Like Sunday morning or one click ordering.
Combine almond flour, maple syrup, and salt. Form a dough ball. Wrap in plastic wrap and freeze for 10 minutes.
Roll out chilled dough between two pieced of parchment paper. Cut out shapes with whatever. I used a glass because I only have a christmas tree and easter bunny cookie cutters.
Leave the cutouts on the parchment paper and remove the excess dough from around the edges. Watch the video tutorial if you’re confused by any of these steps.
Sprinkle with cinnamon and sugar and bake at 275 degrees (that is NOT a typo) for 25 minutes. Remove from oven and allow to cool on a baking rack. You’ll have delicious grain-free cookies with a chewy and crisp combination that will make these little dudes super addictive. Enjoy!
